Today calls for a bang bang cauliflower salad!
Crispy, sauce-coated cauliflower piled over a vibrant, crunchy kale salad — the combination is incredible. The contrast of textures and bold flavors make this salad feel indulgent yet fresh.
We love kale salads because they’re hearty and forgiving as leftovers. Kale holds up to robust dressings and toppings better than many greens, and it pairs perfectly with something crunchy and saucy like bang bang cauliflower.
So naturally, why not top it with crunchy bang bang cauliflower?
I’ve made bang bang cauliflower before in taco form and loved it. For tacos I used a lighter tempura-style batter and fried the cauliflower. For this salad I used an air fryer for a crispier, less oily bite, but you can choose whichever method you prefer. The tempura version is lighter and air-frying yields a satisfyingly crunchy exterior, though it may require a couple of batches so the florets stay in a single layer.
No matter the cooking method, once the cauliflower is coated in bang bang sauce it’s irresistible.
The sauce is the star
Bang bang sauce — often associated with restaurant dishes — is simple to make at home. It’s a creamy blend of mayonnaise, sweet chili sauce and a touch of chili garlic sauce. The result is creamy, slightly sweet, and just a hint spicy. You can also use the sauce with classic shrimp if you prefer.
What really makes this salad shine is the contrast of textures: crunchy, creamy cauliflower against chewy, crisp kale. It’s a combination that keeps you coming back for more.
For the kale base I keep it simple: massage the chopped leaves with olive oil to soften them, then dress with fresh lime juice, salt and pepper. Add shaved Parmesan and pickled onions (or thinly sliced red onion) for brightness and crunch. That base is flavorful enough to stand on its own while allowing the cauliflower to be the main attraction.
Toss everything together and enjoy — it’s fresh, satisfying, and perfect for a weeknight dinner or a make-ahead lunch.
Perfectly delicious for dinner!
Bang Bang Cauliflower Salad
Bang Bang Cauliflower Kale Salad
Yield:
4 people
15 minutes
30 minutes
45 minutes
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Ingredients
- 1 head of cauliflower, cut into florets
- 2 large eggs, lightly beaten
- 1 cup panko breadcrumbs
- 1 cup seasoned fine breadcrumbs
- olive oil, or another oil spray
- 1/2 cup mayonnaise
- 4 tablespoons sweet chili sauce
- 3 teaspoons chili garlic sauce
- 3 tablespoons fresh chopped chives
Kale salad
- 1 large bunch of kale, leaves removed from stems and chopped
- 1 to 2 tablespoons olive oil
- 1 lime, freshly juiced
- kosher salt and pepper
- ⅓ cup shaved parmesan
- ¼ cup pickled onions, or sliced red onion
Instructions
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Preheat your air fryer to 400°F (200°C). Have a wire rack or tray ready to hold the breaded cauliflower while you prepare the batches.
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Cut the cauliflower into florets. Lightly beat the eggs in one bowl. In another bowl combine panko and fine breadcrumbs. Dip each floret in the egg, then coat thoroughly with the breadcrumbs. Place on the rack until ready to air fry. Depending on size, you may need two batches for one head of cauliflower.
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Place breaded florets in a single layer in the air fryer basket and lightly spray with olive oil to help them brown and crisp.
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Air fry for about 15 minutes, then remove with tongs and transfer to a plate. Repeat with remaining cauliflower.
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While the cauliflower cooks, make the salad: place chopped kale in a bowl, drizzle with olive oil and massage the leaves with your hands for a few minutes to soften and reduce bitterness. Let rest for 10 minutes.
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Whisk together the mayonnaise, sweet chili sauce and chili garlic sauce to make the bang bang sauce. Stir in the chopped chives.
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When the cauliflower is done, drizzle with the bang bang sauce and gently toss to coat.
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Dress the kale with lime juice, salt and pepper, then toss with shaved Parmesan and pickled onions. Top with the bang bang cauliflower and serve immediately.
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My kind of salad.